Directions

1Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.

2Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.

3In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.

5Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare <A HREF="/recipes/recipe.asp?rid=32843">Foolproof Gravy</A> if desired.

6To serve, garnish turkey with fresh herb sprigs, if desired.

Notes

Tips

Expert Tips

You'll have the perfect turkey for 12 people--with leftovers for tomorrow's sandwiches!

Baking stuffing in a casserole makes preparing the turkey easier on the cook. Just grease a 2 1/2-quart casserole and spoon in the stuffing. Cover and refrigerate until about 45 minutes before turkey is done. Bake covered in same oven with turkey 30 to 45 minutes or until hot.

Be sure to let the turkey stand for about 20 minutes before carving. You'll be rewarded with evenly cooked, moist and juicy turkey meat.